- 2 eggs (optional)
- 1 pound lean ground beef or ground turkey breast
- 2 teaspoons extra-virgin olive oil
- 1 medium onion, chopped
- 1/2 cup chopped scallions, divided
- 3 cloves garlic, minced
- 4 teaspoons chili powder
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 1/2 cup golden raisins
- 1/2 cup chopped pitted green olives
- 2 tablespoons tomato paste
- 1 cup water
- 1/2 teaspoon freshly ground pepper
- If using eggs, place in a small saucepan and cover with cold water. Bring to a boil; simmer on medium-low for 15 minutes. Drain; let cool; peel and slice.
- Meanwhile, cook meat in a large nonstick skillet over medium-high heat, crumbling it with a wooden spoon, until no longer pink, about 5 minutes. Transfer to a colander; drain off fat.
- Add oil to the skillet. Add onion, 1/4 cup scallions and garlic; cook over medium heat, stirring often, until softened, 2 to 3 minutes. Stir in chili powder, oregano, cumin, cinnamon and cayenne; cook, stirring, until fragrant, about 1 minute. Add raisins, olives, tomato paste, water and the browned meat; stir to blend. Reduce heat to low, cover and simmer, stirring occasionally, for 10 minutes. Season with pepper. Garnish with the remaining scallions and the hard-cooked eggs, if desired.